FIELD: meat industry. SUBSTANCE: method involves preparing receipt components; providing thermal processing of raw components to readiness state and mixing; packing product in multilayer heat-shrinkable polyamide gas-tight sausage casing by means of sausage vacuum dosage injectors, with number of layers being 3-10 and casing diameter of from 30 to 120 mm; molding products in casing to form transparent or colored sausage loafs; closing sausage loafs at both sides with metal or plastic clips and directing for sterilization procedure, which is performed at following sterilization modes: heating at temperature of 60 C for 20-30 min and thermal processing at temperature of 105-121 C for 90-60 min, respectively, until sterility factor reaches 4-5 units after cooling of ready product. EFFECT: reduced cost of ready product by using low cost and suitable multilayer heat-shrinkable polyamide gas-tight sausage casing, improved consumer properties of ready product and provision for keeping of optimal organoleptical and microbiological properties during prolonged storage life.
